Is there a way to temper garlic in a recipe?!
What could I add to take out the fire? I haven't added any salt yet...would that be it?
I'm gonna sleep on it, let me know what you think.
That's like, food blasphemy. Too much garlic? No way. I assume you already have plenty of lemon and olive oil, so the only thing I could think would be to make hummous out of it. Then you have bread to counter the concentration.
Salt will probably intensify it. I can't think of any way of reducing the impact of the garlic once it's already in.
If you mashed the chickpeas then you made hummus! I would use some lemon juice to cut the garlic.
No it just don;t need too much of garlic.